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Filtering by Tag: sauce

Restaurant Style Salsa

Patricia Reitz

I’m not kidding when I say I could eat chips and salsa every day of my life, without complaint. No exaggeration - it’s one of my favorite things ever. I have a number of oven roasted salsa recipes on this blog, but when I need a salsa fix fast, I can throw a few simple canned ingredients together to to make this restaurant-style version. It goes without saying, use the best canned tomatoes you can - DO NOT use bitter tasting canned tomatoes. No amount of salt or sugar will fix the bitterness. Some canned tomato brands I’m fond of - Cento, SMT, Tuttorosso, Muir Glen, and Sclafani.

Restaurant Style Salsa

makes about 1 quart

Printable Recipe


  • 28-ounce can tomatoes (whole, diced, crushed… doesn’t matter)

  • 10-ounce can Ro-tel tomatoes (tomatoes with chilis)

  • 1 small onion, peeled and roughly chopped

  • 3 cloves garlic, peeled

  • 1 jalapeno pepper, stem and seeds removed

  • juice of 1 lime

  • 1 teaspoon Jane’s crazy mixed up salt (or table salt)

  • optional: 1 cup fresh cilantro (leaves and tender stems)


  1. In a blender or food processor, pulse all ingredients together until they reach your desired consistency.

  2. Taste and adjust salt and pepper if needed.

Vanilla Roasted Strawberries

Patricia Reitz

Imagine the flavor of strawberries on steroids - that's what you get when you make these Vanilla Roasted Strawberries.  This technique transforms ho-hum berries into something truly spectacular, and it's an excellent way to rescue berries that are a bit beyond their prime.  Use the roasted berries in smoothies, yogurt parfaits, ice cream, shakes, etc, etc, etc.  Thanks to Meghan at Buttercream Blondie for posting this great technique.

Vanilla Roasted Strawberries

makes about 2 cups

Printable Recipe


  • 1 1/2 pounds strawberries, hulled

  • 6 tablespoons sugar

  • 1 1/2 teaspoons vanilla bean paste


  1. Halve or quarter strawberries and toss with sugar and vanilla bean paste; stir occasionally while oven preheats to 425F.

  2. Place strawberries cut side down onto a parchment lined sheet tray; include all juices that have collected.

  3. Roast in the center of the oven for 15-18 minutes.

  4. Store in refrigerator and use in any number of yummy ways.  

adapted from Buttercream Blondie